Summer Pies

If this sounds intriguing, maybe Mother Moo Creamery‘s popular summer pie-making class should be on your “to do” list.

At the Moo Kitchen & Barn, students will work with pastry chef Emily Earhart, learning how to make the perfect crust and “how to make an excellent filling that won’t make your dough gooey, soggy, and just plain icky.”

Along with snacks and morning coffee, students will not only leave with the pie they’ve created, but a scoop of Mother Moo’s homemade ice cream.

Chef Earhart earned her M.A. in the Anthropology of Food at the University of London and is a graduate of the California School of Culinary Arts. She has been the pastry cook at the Ritz-Carlton, the Langham Hotel, and was head chef at POP Champagne.

LaVerneOnline states that while at POP Champagne, Earhart created “a harmonious menu of tempting tastes that hit all the right notes” and that the desserts were “a world unto itself.”

Elina Shatkin at LATimesBlogs wrote that Earhart created a dessert menu “that shines.”

“We named our oven Nigel after her stint in London,” says Mother Moo. “Emily also make a mean mince meat pie.”

Besides the summer pie-making class, Mother Moo’s other workshops include Citrus Canning and Preservation and Ice Cream Making on a Large Scale.

Owner Karen Klemens is “over the moon and incredibly honored” that her shop has been selected as the 2014 Small Business of the Year for Senate District 25. She says there are some 3.3 million small businesses in the state of California, out of which approximately 80 are chosen. Klemens sends “a huge thank you to all those who have supported the Moo” since their opening 31 months ago and she looks forward to picking up her award in Sacramento in mid-June.